Makes: 20 units
Preparation Time: 1 hour
- 3⅓ TEACUPS OF ALL-PURPOSE FLOUR
- ½ TEACUP OF SUGAR
- 2 TABLESPOONS OF UNSALTED BUTTER AT ROOM TEMPERATURE
- 190ML OF WARM MILK
- 2 EGGS
- 1 TABLESPOON OF BAKING POWDER
- CORN OIL, FOR FRYING
- SUGAR AND CINNAMON, FOR SPRINKLING
Put the flour into a bowl and open a hole in the middle. Pour in the sugar, butter, and milk and stir so it will cool down a bit. Put the eggs and baking powder in, mixing until the dough no longer sticks to your fingers. Roll out the dough and cut it into wide strips. Make a cut in the middle, in a longitudinal direction, and move the tip of the dough to the other side, forming the “briefs”. Fry in preheated oil until golden and coat with a mixture of sugar and cinnamon.
This type of filhó is linked to European Christmas and New Year celebration. Probably it came to us through Italians, who make them for the Christmas festivities. Here, it received the tongue-in-cheek name due to the pastry’s similarity with the piece of clothing after it’s undressed. In Santa Catarina, it is known as “orelha de gato”. In other regions, it’s also known as “cueca rasgada”.